Chorizo, Cannellini Bean and Mushroom Bruschetta

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The other day, like a lot of days was a mad morning of rushing and fretting. I was having a busy morning of paperwork sorting and general, stress making, admin and I gotten to about 1pm having only eaten a Banana.

As I had a only a limited supply of ingredients in my fridge and none of the motivation for making anything remotely challenging or fussy I opted for a standby classic, Bruschett.

Bruschetta is one of those dishes that regularly makes an appearance on the Menus at Italian restaurants, quite possibly because it sounds impressive to anyone who doesn’t know its just a fancy Italian word for crunchy Toast with tasty toppings. It also requires minimum effort to make.
I have had it many different ways and with a variety of different toppings but one of my favourites has got to be this dish. It’s packed with flavour and a get way to make a little bit of sausage go a long way…. If you don;t have Ciabatta, or don’t fancy it, you can use french stick, halved and toasted under the grill or regular sliced bread.
Just to be clear this posh toast is not only suitable as a lunchtime bite. Its great for brekkie with a fried Egg, or served it as a starter dish for dinner.
A tip – If you do plan to make it for a starter/nibble, I would advise you use plates and cutlery and don’t attempt to eat it like toast. Cannellini Beans have a habit of jumping off the Bruschetta and flying everywhere. My white jumper has the marks to prove it.
  • 100g chorizo, cut in cubes
  • 100g chestnut mushrooms
  • 150g cooked cannellini beans
  • 2 tsp fresh thyme leaves
  • 6-8 thick slices of good bread, I like spelt sourdough
  • 1 clove of peeled garlic
  • 1 tbs extra virgin olive oil, plus more for drizzling
  • a wedge of lemon, for serving
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Method

Prepare the mushrooms by giving them a quick rinse and putting them on some absorbent paper to dry

Finely slice the chorizo into thin disks, and roughly chop mushrooms into small pieces and add them to a frying pan with 1 tablespoon of extra virgin olive oil.

Cook the chorizo and mushrooms on a medium/high heat for 5-10 minutes until chorizo turns golden and the mushrooms are soft

Add the cannellini beans with the thyme leaves and approximately 1 tbs of the the juices from their tin. Season with a generous grinding of black pepper, and give the pan a good mix

After adding the cannellini beans, keep the pan in the heat for a further 5 minutes or until the beans are hot. Toast your bread in this final five minutes, then rub the surface of the toast with the clove of garlic and drizzle with a  little extra virgin olive oil.

Pile the toppings onto your bread, finish with a final drizzle of olive oil and a squeeze of lemon. Enjoy warm.

Chorizo, Cannellini Bean and Mushroom Bruschetta
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